Holiday Cooking

Technically, I’m supposed to be eating as healthily as I can right now. But you know what, it was the holidays, so starch! Dessert! Things that are terrible for you but delicious! No regrets!

Now. We are not Christian. We do not believe in Jesus. Nonetheless, my mother is somewhat of a fan of Christmas. She likes presents and nice food and warm pajamas. She even got a set of very fancy toys for my sister’s cat. So on Christmas, I intended to make jalapeno cheese bread. Seasonal? Well, no. But it’s delicious. Who am I to question that?

I seeded and diced up my jalapenos, grated my block of cheddar, added some cream of tartar to a cup of milk for a buttermilk substitute…then realized that, unfortunately, the yeast did not make it out of the shopping cart. Well. There’s a bit of a disappointment.

So what do we do? We adapt! We use the other stuff in the kitchen to make some other form of bread that does not require a raising agent! The obvious answer here was gougères. Why is that the obvious answer? Well, I love them more than is healthy, I have made them enough that I have the recipe committed to memory (see here), and they come together quickly.

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Because I am lazy, I used a muffin tin to make them. Unfortunately, the texture that you get when you do that is not nearly as excellent as when they have more of the surface area directly exposed to the heat, which you get when you spoon them onto a tray like you’re supposed to. They don’t have nearly as much of the wonderful contrast of that lovely toasty outside with the light and fluffy inside. But they still taste good, so. There’s that.

A couple days after that, I wanted a snack. And most things weren’t sounding very appealing. I briefly thought about getting some Ruffles and making a dip, but I wasn’t feeling it. I normally love chips and dip, but it didn’t sound right at the time. So what’s a girl to do? Well, I’ll tell you – garlic bread. Cinnamon toast. Bruschetta. A weird thing with caramelized onions and goat cheese. A CROSTINI PLATTER. Or, you know. Not a platter platter, but an assortment. You know what I’m saying. I’ve been very good lately about cutting down my bread intake. But, as noted earlier, the holidays mean screw being good, it’s time for food.

You know how you should almost always add more garlic than a recipe calls for? My philosophy with garlic bread is to not only use a huge quantity of garlic, but to use multiple types as well – I make the garlic butter by adding roasted garlic, minced garlic, and garlic powder to softened butter and a little shredded parmesan. First baking it at a lower temperature to crisp up the bread, then turning on the broiler for a couple minutes to brown the surface…oh,my god. So, so good. To make the cinnamon toast, I do pretty much the same thing, except with cinnamon and a bit of sugar instead of garlic. As for the bruschetta…I sometimes make it using the same garlic bread described above. And instead of using raw tomatoes, I like to cook them with some garlic because I don’t really enjoy raw tomatoes.  So, traditional? No. Delicious? Hell, yeah. Unfortunately, I do not have a recipe for any of that because those are entirely based on what feels right in the moment. Gotta embrace my inner hippie.

NEW YEAR’S EVE. You know what that’s time for? Something over indulgent, chocolatey, and covered in salted caramel! (Recipe here)

This was not the world’s brightest idea. The reason why it was not the world’s brightest idea is that I’m not really a big dessert person. Like, do I like things that are sweet and chocolately and good? Sure. But I hype it up in my head, and when I actually eat some…it’s not as good as I expect. It’s not satisfying. At heart, I’m a savoury snacks gal.  My junk food of choice will always be the humble potato chip. But the problem with that is…chips on New Year’s? That’s just depressing.

Jalapeno Cheddar Gougères

  • Servings: 24
  • Difficulty: easy
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Ingredients

  • 1 cup all purpose flour
  • 1 stick butter
  • 1 cup water
  • 4 eggs
  • 5 jalapenos, diced
  • 1 cup grated cheddar
  • Rosemary
  • Salt
  • Black pepper

Method

  1. Preheat the oven to 425°F
  2. Bring butter and water to a boil
  3. Lower heat to medium
  4. Add the flour
  5. Stir for a couple minutes, then remove from heat.
  6. Let cool until warm, but not hot.
  7. Stir in eggs, one at a time.
  8. Add the cheese, jalapenos, salt, pepper, and herbs.
  9. Spoon onto greased tray.
  10. Bake for 10 minutes.
  11. Lower heat to 350°F and bake for another 20 minutes.

 

Salted Caramel Rum Tart

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 1 cup all purpose flour.
  • 1 and 1/2 stick butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • Chocolate chips
  • 1 cup white sugar
  • 1 cup heavy cream
  • 2 tablespoons rum
  • 1/2 teaspoon salt

Method

  1. Mix flour and baking powder together.
  2. Beat the 1 stick of butter, brown sugar, vanilla extract, and eggs until creamy.
  3. Add to the dry ingredients.
  4. Stir in the chocolate chips.
  5. Bake for 20 minutes and 350°F.
  6. Cook white sugar over low heat until golden brown.
  7. Remove from heat and add remaining butter, small pieces at a time.
  8. Stir in 1/2 cup of cream.
  9. Return to heat and cook until thickened.
  10. Add rum and salt.
  11. Pour caramel over cooked cookie base and leave until set.
  12. Heat remaining cream to a boil.
  13. Slowly add cream to chocolate to make ganache.
  14. Pour ganache over tart.
  15. Leave to cool until set.

Lemon Curd Layer Cake

Last week, I was really craving some cake. I don’t believe in occasions for eating cake, but I’ve been trying to eat healthier, so I jumped on the idea of celebrating the Justice League trailer and making dessert because my parents were having people over. I have no idea why, but I wanted something lemony, and I had a very specific idea in my head of the look and taste of what I wanted. It would be a light, fluffy layered cake with a lemon curd filling and an icing glaze. That’s…not what I made.

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Cake batter

I mixed up my cake batter. Pretty standard stuff, but I added a bit of lemon zest and lemon juice to it. I don’t exactly know why – not enough baking powder? Old baking powder? – but when I baked it, it came out much denser than I was anticipating.

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Cake after baking.

The cakes came out of the pans cleanly, and they held up very well, even after being cut, but consistency-wise, I was imagining something much lighter. It didn’t taste bad, but I’d have preferred something else. Next time I try it, I’ll add more baking powder.

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Making the lemon curd.

Lemon juice, lemon zest, egg yolks, butter, sugar, and a little bit of cream – this curd was delicious. Without it, the cake would have been completely unmemorable, but it was incredibly tasty – both sweet and tart, rich without being heavy. I didn’t quite let it cool long enough before using it, so it didn’t quite thicken, but I stuck it in the fridge afterwards, and it was fine.

I made too much of the curd, so instead of just using it as a filling between the layers, I covered the entire cake in it and skipped the glaze. It wasn’t what I intended to make, but I can’t complain about the results – using the lemon curd made something ridiculously indulgent and, if I do say so myself, fantastic.

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